By: Eva Bunker. Herbs and Spices By: Eva Bunker Bai Makrut (Kaffir lime leaves):  Widely used in Thai soups and curries. They are either cooked whole,

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Presentation transcript:

By: Eva Bunker

Herbs and Spices By: Eva Bunker

Bai Makrut (Kaffir lime leaves):  Widely used in Thai soups and curries. They are either cooked whole, together with the dish, and/or finely shredded before added. By: Eva Bunker

Kha min (Turmeric):  This is a yellow coloured root that is often used in dishes of Muslim/Southern Thai origin and in Northern Thailand for Northern style curries. By: Eva Bunker

Krachai (Fingerroot):  This particular root has a highly medicinal flavour and is often used in fish dishes and curries. By: Eva Bunker

Phrik khi nu (Bird’s eye chilli):  Phrik khi nu is a small chilli that is one of the spiciest chillies. It is used commonly in Thai cooking. By: Eva Bunker

Dried Herbs and Spices By: Eva Bunker

Dipli (Long pepper):  This dried spice is used in many northern Thai dishes for its heat and flavour. Its most famously used in the Thai lap. By: Eva Bunker

Opcheoi (Cassia cinnamon):  In Thailand, this cinnamon is commonly used in meat dishes. By: Eva Bunker

Thian khao plueak (Fennel seeds):  It is commonly used in Northern Thai dishes. By: Eva Bunker

Pastes, sauces and condiments: By: Eva Bunker

Kapi (Thai shrimp paste):  This paste is made by fermenting ground shrimp and salt, causing it to have a pungent aroma. It is often used in red curry paste. By: Eva Bunker

Khrueang kaeng (Thai curry paste):  It is often a mixture of ground dried chillies, various spices and herbs and other ingredients such as shrimp paste. By: Eva Bunker

Nam pla (Fish sauce):  This fish sauce is very aromatic and has a very strong tasting of fish. Fish sauce is a staple ingredient in Thai cuisine, and it impacts a unique character for Thai food. By: Eva Bunker

Vegetables: By: Eva Bunker

Bai po (Corchorus olitorius):  These leaves are eaten blanched as a dish with plain rice congee. By: Eva Bunker

Chaphlu (Piper sarmentosum):  This particular leaf is used raw as wrapper for the Thai dish Miang kham, but it also has other uses. By: Eva Bunker

Khilek (Senna siamea):  This vegetable has to be boiled in water (and the water to be discarded after use) before only the leaves, tender pods and seeds are edible. By: Eva Bunker

Roots: By: Eva Bunker

Man kaeo (Jicama):  This tuberous root is mostly eaten raw with sugar. By: Eva Bunker

Pheuak (Taro):  This root is usually cut and boiled in pieces, to be added to a dessert of some kind. It is also popular to eat slices of deep fried taro as a snack. By: Eva Bunker